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18. Oktoberfest (decoction by Thomas Eibner)


2.5kg Vienna
2.5kg Munich Type 1
1kg Munich Type 2
0.5kg Wheat malt (pale)

Start volume 15L
Protein rest: 10 min. @ 50C
7kg malt to 65C, stove was a bit slow, so skipped 10 min. rest and went directly on to boiling @ 100C. Return to rest of the mash and kept at 67C for 80 min. Up to 77C and keep for 10 min.

85g Hallertau 2.8% for 60 min.

WYeast 1007 German ale

OG: 1.060
FG: 1.004


Primary: 7 days @ 17°C
Secundary: 7 days @ 17°C

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